Depending on your tastes, they can take it out wet in the middle of dry. I recommend that you take it out half moist. It can always go back to the oven. In the following article, we get to know about How to make brownies? So please don’t skip the article from anywhere and read it carefully because it will be very useful for all of you guys.
We all think that the key to the perfect brownie is delicious chocolate, but in fact, the real key is cooking time and the ideal temperature. Unlike baking a cake in which we want it to rise in the case of homemade brownies, we want the opposite. A moist compact dessert hot and chocolaty inside.
You can make it wet inside or rather dry, and it all depends on your taste. I suggest you take it out half moist, that can go back in the oven. But a dry brownie can’t turn around to wet.
Ingredients
180 g Chocolate (55% cocoa You can use half 55% and 70% cocoa)
120g unsalted butter
80 g all-purpose flour
180 g sugar (You can also use brown sugar)
3 eggs at room temperature
Pinch of salt
50g chopped walnuts
1 tsp Vanilla Extract
We start by preheating the oven to 170º, heating up and down without a fan. Line a square/rectangular mold with previously moistened baking paper.
Preparation
We melt the chocolate together with the butter in a double-boiler, or we can also use the microwave but be careful not to burn the chocolate (we will give it short times, stirring each time to avoid burning the chocolate). Stir with a spatula until it melts completely, and we obtain a smooth and velvety dark cream.
In a bowl, beat the eggs with the sugar with the rods until they whiten, fluffy, and increase a little in volume. We add the melted chocolate little by little without stopping stirring with the spatula with encircling movements while incorporating completely. If we want to add vanilla extract, we do it now.
Add the sifted flour with the pinch of salt and stir carefully with the spatula until it is fully integrated. If we want to put nuts, we pour them now and gently incorporate them.
Pour into the mold and bake with heat up and down without air for about 25-30 minutes. Or until we see that we have it ready!
Take it out and let it rest for a few minutes before unmolding. Please wait for it to cool down a bit before cutting.
I hope you like it!!! Serve with a scoop of vanilla ice cream and enjoy your chocolate love.
Tips to make the perfect brownies
Best chocolate for brownies
It would be best to use a good quality fondant chocolate with a high proportion of cocoa. The ideal is chocolate with a balance of between 70%-80% pure cocoa. The chocolate should be melted together with the butter, over low heat and without stopping to watch it, and much better if you do it in a bain-marie.
Baking time:
Must bake the brownies for the indicated time because the ideal is that it does not stay dry but rather juicy. It will approximately take about 25 minutes at 180ºC. Make sure that the dough has a crunchy layer on top and that when you prick the center with the tip of a knife, it comes out very slightly moist (never raw).
A crunchy layer on brownies
Must beat the egg yolks well together with the sugar, ensuring that the sugar dissolves well. As we explained above, once the yolks are mixed with the chocolate and butter mixture, we incorporate the egg whites until stiff, and now, yes, we need to mix carefully and without beating. In this way, we will get a delicious crunchy layer of chocolate on our brownie.
How to accompany the brownie?
As we told you before, vanilla ice cream is delicious. We should let the brownie warm up slightly when we take it out of the oven, but it can be served warm with the ice cream.
Also read: how long can you go without water.
